If you have been to Hong Kong Airport, I bet you never missed the famous Kee Wah bakery. If you haven’t visited the place yet, please please do go there. Their best seller Pineapple shortcake is fabulously awesome. I tasted some of the best candies I ever had from here as well..Dates Candy , Pumpkin candy. I bought back a big pack of Pumpkin seed candy and my friends loved it.
It has been in my to-do list for a long time and I finally managed to clear that off from my list this weekendJ.
I have started to use Raw Sugar or Candy sugar in many of my recent recipes. I got a few comments on what exactly is Raw sugar. So here is some info ,the difference between refined white sugar and Raw sugar is that that rock sugar is not as “sweet” like white sugar and is naturally slow crystallized and much less processed. It’s a widely used as sweetener in Ayurvedic cooking and it is easy to digest. Back in India we also use it to sweeten infant/baby food like home porridge or purees .You can easily find this in most Asian grocery shops
So gear up, get that candy thermometer and lets go Candilicious and make some light and healthy candy to munch on.
Pumpkin Seed Candy
½ Cup roasted pumpkin seeds
1/3 Cup Raw Sugar
¼ Cup water
Pinch of salt
Dry roast the pumpkin seeds for 5 minutes until it start to brown lightly.
In a small pot add the sugar and water and attach the candy thermometer to the side.
Simmer until the all sugar is dissolved and the syrup starts to thicken.
Switch off the heat once the candy thermometer reads 280 Degrees.
Add the pumpkin seeds and salt, give it a good mix and spread on a lightly greased parchment paper
Let it set for 30 minutes and cut it into 1 inch squares and enjoy
Note: The sugar syrup will be really hot so be extra careful. Spray little oil in the parchment paper so that the candy don’t stick to the paper.